Gingersnaps

My favorite kind of gingersnaps are the soft kind. I do like the old fashioned hard ones with my tea because I like to dip them in the tea and then drink some of the spices.

3 sticks of butter, softened
2 cups sugar
2 eggs
1/2 cup molasses
4 1/2 cups flour
3 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
2 tsp cinnamon
1 tsp ginger
1 tsp cloves
extra sugar for rolling

In a bowl, cream sugar and butter. Add egg one at a time. Blend thoroughly in between each egg. Add molasses and blend. In a separate bowl, combine, baking soda, salt, nutmeg, ginger, cloves and cinnamon. Add dry mixture in small amounts and blend in between each addition.

Place dough in fridge until it is easy to handle.

Preheat oven to 350 degrees.

Place about a 1/3 of a cup of sugar in a bowl. Roll dough into 1 inch balls. Roll in sugar and place them on an ungreased baking sheet about 2 inches apart. Bake for about 8-12 minutes or until puffy and cracks form. Dough spreads out a great deal while baking. Cool about 1 minute before transferring.

Oatmeal Spice Muffins

You can check it out here. That site is my best friend's blog.

These are super easy too. A bit rich to just eat for breakfast, but I was thinking you could have it with something else. I sometimes eat part of my breakfast in the car on the way to work. I feel like I never have enough time in the morning. I will eat eggs with toast and cereal at the table and then eat a banana or granola bar in the car. Sometimes I completely space on breakfast and just eat cereal. One of these with some fruit in the car could work.

Mine actually yielded 12 muffins. I guess I could have filled them higher and would get 10 muffins.
217 calories per muffin. Not bad!

1 cup rolled oats (not quick oats)
1 cup milk (I used 1% as well)
1 large egg
1 stick (1/2 cup) margarine, melted
1/2 cup brown sugar
1 cup flour
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon (could also use allspice or pumpkin pie spice)
1 cup chocolate chips (I used mini chips)

In a bowl, combine the milk and oats. Let this sit for one hour so the oats can set up.

Preheat oven to 400 degrees.

In a bowl, add the egg, melted margarine, brown sugar, salt, baking soda and cinnamon. Stir to combine. Add flour and stir. Add the oat and milk mixture. You just want to stir everything enough to thorough combine, but do not over stir. According to my friend, the muffins can turn out hard if you over stir. Not good!

I ran out of paper muffin cups so I greased a muffin tin really well with cooking spray. They slide right out so it should work for you too.

Bake for 25 minutes.

Voila!

Note: I feel these would be really good even if the chocolate chips were not used. Add more spices and it would be like an oatmeal spice muffin. Add ground cinnamon, nutmeg and cloves and it be lovely!

Peanut Butter and Chocolate Pie

Prepared Graham Cracker Crust
1 cup boiling water
2 oz semi sweet baking chocolate (2 cubes)
1 cup sugar
2 tbsp cornstarch
4 tbsp butter, softened
1 tsp vanilla
1 1/2 cups smooth peanut butter
1/2 cup powdered sugar, sifted
1/4 cup milk
mini chocolate chips

When I was making my tea this morning, I added more water to the kettle for the boiling water part.  I measured out one cup and poured it into a saucepan.  Add chocolate and let it get soft.  I waited about five minutes to steep my tea and enjoy a few sips. Turn on the burner to a low heat. Add sugar and stir. Add cornstarch and continuously stir until combined. Add softened butter and stir until combined. Remove from heat. I poured the chocolate mixture into a 4 cup measuring cup. Pour it into the crust until only 1/4 to 1/2 is left in the measuring cup. Place in the freezer until hardened.

In a bowl, add peanut butter, milk and sifted powdered sugar. You do not need to sift the powdered sugar if you do not want to. The peanut butter may be lumpier, but it will not ruin the taste! I just wanted everything to be really smooth.  Spread on top of the hardened chocolate. Top with mini chocolate chips if you want to.

This is not a classic peanut butter pie recipe.  Usually it has cream cheese and/or heavy cream in it.  But this is just as tasty and very easy.

My First Pie

It is not the prettiest pie, but it is my first. I did not have time to go out searching for a pie plate or pastry cutter so I used the refrigerated kind, but it did not work out that well. The filling was wonderful so I got at least one thing right! I could honestly eat pie filling only though! I got this recipe from my dear friend, Michelle, and added the cinnamon.

The filling:
5 cups blueberries, fresh or frozen with stems removed
1 cup white sugar
4 tbsp cornstarch
1 tsp lemon zest
1/4 tsp ground cinnamon
cold butter tabs cut into cubes (about 2 tablespoons)
sprinkle of raw sugar (optional)

Rinse blueberries and place in a bowl. In a separate bowl, combine the white sugar, cornstarch, lemon zest and cinnamon.  Pour over the blueberries and toss to coat. If fresh or out of a can let it sit for 15 minutes. If frozen, let it sit for 45 minutes until blueberries are slightly thawed but still icy. I used the blueberries I picked in July that I froze.

After you let the berries sit, add to the pie crust. Dab the butter cubes on top of the pie filling and place the top crust on. Cut slits to vent the pie. Sprinkle with raw sugar.

Bake at 400 degrees for 30-55 minutes depending if the berries are frozen or not. If crust is getting too brown then cover the crust only with tin foil.

You can also brush the top crust with an egg wash if you desire.

I used one of my favorite plates that I bought at a consignment store to eat the first slice of pie off of.

No Bake Cookies

2 cups sugar
3 tbsp unsweetened cocoa powder
1/2 cup butter
1/2 cup milk
1/2 cup peanut butter
1 tsp vanilla
3 to 3 1/2 cup quick oatmeal
1/8 tsp salt
1/2 cup sweetened coconut flakes (optional)
3/4 cup mini marshmallows (optional)

Pick to do either coconut or marshmallows or you do not have to do either. We did some with neither and then some with coconut and some with marshmallows.

Mix the sugar, cocoa, butter, milk and salt into a saucepan. Boil one minute. Add peanut butter, vanilla and marshmallows (if you choose). Stir until melted. Add oatmeal and coconut flakes (if you choose) and stir. Drop by spoonfuls on waxed paper.

Makes 24-28 cookies depending how small/big you make them.

Blueberry and Strawberry Cobbler

Filling:
8 oz fresh blueberries
8 oz fresh strawberries, quartered
1/4 cup mini chocolate chips (optional)
2/3 cup sugar
1 tbsp cornstarch
1/8 tsp fine sea salt
1 tbsp butter, in small pieces

Crumble topping:
3/4 cup flour
1/4 cup brown sugar
1/2 cup rolled oats
1 tsp cinnamon
1/4 cup butter, cut into pieces

Preheat oven to 400 degrees.  You can also use frozen berries but you just need to thaw them first. In a bowl, combine salt, cornstarch and salt. Stir so all is blended together. Add berries and coat. Add to a lightly greased 8x8 or 9x9 glass baking pan. Drop the pieces of butter that add up to 1 tbsp across the pan. Set aside. In a food processor, add all of the crumble ingredients in order. Add the butter last. Pulse until all is blended and resembles a coarse meal. Top the berries with the crumble topping. Bake for about 55 minutes or until the crumble topping is gold brown or the filing is bubbling. Cover the dish with foil if the top browns too quickly while baking.

Goes great with vanilla ice cream!

Oatmeal Banana Chocolate Chip Cookies

Similar to this recipe, but just a tad different!

1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1 tsp fine sea salt
1 tbsp unsalted butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 large egg
2 ripe bananas, mashed
1/2 tsp vanilla extract (I used J.R Watkins Vanilla Nut Extract)
2 cups oats
1 cup mini chocolate chips
1/2 heaping cup walnut pieces

Preheat oven to 350 degrees.

Combine flour, baking powder, cinnamon, baking soda and salt into a bowl.  In another bowl combine both sugars and softened butter. Use a mixer to blend together. Add egg and blend. Add vanilla and bananas and blend until smooth. Add to the dry ingredients and stir until combined. Add oats and mix thoroughly. Add mini chocolate chips and nuts and mix together.

Using a melon baller, drop onto a greased cookie sheet. I pressed mine down a bit so they weren't so mound-like. Bake for 10-15 minutes until bottoms are golden brown.

Yields 25-30 cookies depending on the size.

Yogurt Brownies

You can buy the No Pudge Brownie Mix which calls for 6 oz of vanilla yogurt, but I already had a box of brownies on hand. You can do this recipe for pretty much any brownie mix. You swap out the eggs and oil with 6oz Vanilla Yogurt (I used soy yogurt) and then add the water as directed on the box. It yields a more cake like brownie than a fudge one. Still just as yummy.

Grilled Pineapple

We did this recipe last year. I found another recipe here.

5 slices of pineapple
2 tbsp honey
1 tsp olive oil
1 tbsp lime juice (I just used the kind in the lime shape jar)
1 tsp ground cinnamon (picture taken with Kroger brand cinnamon but I actually used the Watkins brand)

Use the glaze of one side of the pineapple. Place on grill for a few moments and flip. Glaze the other side and grill.

We ate this as is, but would be great with ice cream on the side.

Serves 5.  63.9 calories per serving. 

Smoothie Popsicles

These were slightly impromptu.  I have been wanting to make popsicles for awhile now, but I did not research the market to see what kind of popsicle molds were available and should I purchase one online. I bought this one at Walmart because I happened to be there already. It is smaller than I wanted. I think I will buy another online.

I did a few different ones and none of them had any real measurements.

About four diced strawberries into a blender. I squirt of light Agave Nectar and some orange juice. Blend and poured into two of the popsicle molds. Same recipe, but added scoops of soy vanilla yogurt. Blend and pour into two more.

A small handful of blueberries and a squirt of light Agave Nectar. Half soy vanilla yogurt and half mixed berry soy yogurt and a splash of orange juice. Blend and pour. Same recipe, but added diced strawberries.

A few strawberries chopped with cranberry pomegranate juice, orange juice and light Agave Nectar. Blended until smooth.

I just used what I had on hand. A great way to use up fruit and/or yogurt or smoothie mix you cannot finish.

Very Apple Bread

If you love apples, you will love this bread.  This bread would be great in the fall with a hot cup of tea. For Father's Day, I am making this bread for my grandfather and father since they both love apples.

3 cups flour
2 cups sugar (I considered doing 1 cup brown, 1 cup white but I didn't. Maybe next time)
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs, beaten
1 cup plain applesauce
1/2 teaspoon vanilla extract
1/2 cup pulp free orange juice
2 cups apples- peeled, cored and chopped (2 medium apples- I used Gala)
1 cup walnut pieces

Preheat oven to 350 degrees. Add dry ingredients to one bowl and wet ingredients to another. Combine into one bowl. Add apples and walnuts and stir. This will yield three 8x4 loaf pans or two bigger loaf pans. Bake for 45-50 minutes or until toothpick comes out clean.

This would also be great as a dessert if you topped with cream cheese frosting.

Michelle's Chocolate Peanut Butter Chip Cookies

My lovely friend, Michelle, made these when we visited her and her husband, Dave, in Philadelphia. They are very yummy and you can find the recipe on the back of the Reese's Peanut Butter Chips bag.

Preheat oven to 350 degrees.

In one bowl combine:
- 2 cups flour
- 3/4 cups unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt

In another bowl combine:
- 2 1/2 sticks butter, softened
- 2 cups sugar

Beat on low til fluffy and then add:
- 2 eggs
- 2 teaspoons vanilla

Beat again on low.  Slowly add the dry ingredients and blend in between until smooth.

Drop by rounded teaspoons on an ungreased cookie sheet and bake 8-9 minutes. I felt 10-11 minutes was better though. Depends on your oven. The cookies will puff up while baking and then cool flat.

Makes about 4.5 dozen.

Lemon Cheesecake Bars

1 box yellow cake mix with pudding in the mix OR yellow cake mix and a 4oz box vanilla instant pudding/pie filling
8oz package cream cheese
1/3 cup sugar
1 tsp lemon juice
1/3 cup oil
2 eggs

Preheat oven to 350 degrees.  Add the yellow cake mix and the instant pudding to a bowl.  If you found the yellow cake mix with the pudding in the mix then you do not need to buy the instant pudding.  Do not make the pudding and then add it to the bowl. Add it dry.  Also add the oil and one egg to the bowl.  Mix until crumbly.  Reserve one cup and then add the rest to a 9x13 pan.  Press gently into the pan to form the crust. Bake for 15 minutes.

In a mixing bowl combine cream cheese, sugar, lemon juice and the other egg.  Beat on low until smooth.  Spread over crust and sprinkle with the reserved mixture.  Bake for 15 to 20 minutes.  Cool and cut into bars.  Will make about 16 to 24 bars.

Chocolate Covered Goodies

Chocolate covered Ritz crackers and graham crackers are super easy and fun to eat.  A good gift too!

You will need Almond Bark chocolate, which I have only found at Walmart.  You will need two packs of chocolate for one box of Ritz crackers.  The left over chocolate will make one and half individually wrapped packages of graham crackers.

Spread smooth peanut butter in between two Ritz crackers to make a sandwich:

Chunk the chocolate and place in a microwave safe bowl:

(this is one Almond Bark chocolate bar)

Heat for 90 seconds in the microwave and stir. Heat for fifteen minute intervals until smooth when stirred.

Use tongs or fingers to dip into chocolate.  Place on wax paper until chocolate is hard.

With the left over chocolate I made chocolate covered graham crackers.  I used the honey flavor and broke them in half.  Cover both sides with chocolate and place on wax paper.

Sweet and Salty

These are easy to do around a holiday in addition to cookies/cakes or as a small gift.  The saltiness of the pretzel mixed with the sweet chocolate is perfect.

Heat oven to 225 degrees.  You want to use the pinwheel pretzels or the mini pretzels, plain Hershey Kisses and plain M&M's.  Put wax paper on a jelly roll pan or cookie sheet. Spread out the pretzels. Unwrap the kisses and place one on top of each pretzel.  Place in the oven for about 6-8 minutes until the kisses are soft and easily smushed.  Remove from oven and quickly place one M&M on top. You want to use the M&M to press the kiss down onto the pretzel so it adheres. Let harden.

Pam's Peanut Butter Christmas Cupcakes

These taste so amazing.  If eating more than one you will need a glass of milk. My friend, Pam, wanted cupcakes for her Christmas gift. She only said peanut butter so I went to town. We exchanged gifts at Ellwood Thompson Cafe. She got me a lovely owl necklace and flamingo paraphernalia.

The cupcake:
-1 box of yellow cake mix
-1/3 cup smooth peanut butter
-1 1/3 cup water
-1/3 cup vegetable oil
-3 large eggs
-1 tsp vanilla extract
-cupcake liners
-24 to 30 milk chocolate Hershey Kisses

Preheat oven to 350 degrees and line pan with cupcake liners.  In a bowl combine the cake mix, peanut butter, oil, eggs, and vanilla.  Beat on low until blended.  You may need to scape the sides of the bowl down with a spatula and then continue mixing.  Using a 1/4 measuring cup scoop batter into cupcake liners which will fill them about two thirds full.  Unwrap the kisses and gently place one on top of each cupcake. Do not press them into the middle of the batter. As it bakes the kisses will sink into the center of the cupcake.  Bake for about 18-20 minutes or until gold brown on top. If you press the cupcake lightly with your finger, it should spring back.  Let cupcakes cool before adding frosting.

Chocolate Buttercream Frosting:
-8 tablespoons of butter (1 stick), softened
-1/2 cup unsweetened cocoa powder
-3 cups confectioner's sugar, preferably sifted
-3 to 5 tablespoons milk
-1 tsp vanilla extract

Add butter and cocoa powder to a bowl and beat on low until butter is broken up.  Add confectioner's sugar, 3 tablespoons of milk, and vanilla and beat again on low.  If frosting is too stiff then add the last 2 tablespoons of milk and blend.  If you do not sift the confectioner's sugar the frosting may be lumpy.  I have done it without sifting and I just beat the frosting longer to get it smooth.

This frosting will generously frost 24 cupcakes.  The batter made more than 24 cupcakes though.


Peanut Butter Topping:
- 8 Reese's Peanut Butter Cups, frozen

Place in the freezer when you start the frosting.  They are easier to chop if hard.  Store in a bag in the refrigerator until ready to use. Sprinkle on top of the frosting.


If you have left over frosting you can freeze it for up to one month in a plastic container.  Cream cheese frosting freezes well too.

Cream Cheese Frosting

No need to buy cream cheese frosting.  It is four ingredients!  I do not see the need to purchase something I can make so easily. Also, it does not have all the extra crap in it like the store bought kind does.

2 cups powdered sugar, sifted
1 1/2 tsp vanilla extract
1 eight ounce package of cream cheese, softened
1/4 cup butter, softened

Add butter and cream cheese to a bowl and mix on low til blended.  Add vanilla to bowl.  Add 1 cup of powdered sugar to the sifter. Add powdered sugar little by little to the bowl.  Mix on low until all is blended.

Freezes well for up to one month in an air tight container.

Oatmeal Chocolate Chip Cookies

These are my husbands favorite cookies and they are so easy. I was eating my oatmeal and reading the container and I saw this recipe. I already had all the ingredients so I decided to whip some up!


Found on the back of the Old Wessex Irish Style Oatmeal

3 cups Old Wessex Irish Style Oatmeal (or any steal cut oatmeal)
1 cup flour
1/2 teaspoon nutmeg or cinnamon (I chose nutmeg)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup honey or maple syrup (I chose syrup)
3/4 cup softened butter
1/2 teaspoon vanilla
1 egg
1/2 cup walnuts
1 cup mini chocolate chips

Preheat oven to 375 degrees. Lightly spray cooking sheets with cooking oil. Comebine the dry ingredients and mix well. In a separate bowl add butter and put in the microwave until melted. Add the rest of the wet ingredients and stir until combined. Add wet to dry and blend. Add walnuts and chocolate chips. Using melon baller (about a tablespoon) drop onto the cookie sheets. Bake for about 10-12 minutes or until done. Let cool on sheet for a minute or so and then move to wax paper on the table.

Also, this is an almost vegan recipe.  I cannot have lactose so I use dairy free butter in all cooking. I always use the dairy free chocolate chips too. If you are vegan just use the egg replacer for this recipe. So easy! I sometimes do not advertise that it has dairy free ingredients because some people are hesitant to taste it. But you can never tell so it is fun to let them know later on.

Chocolate Chip Pecan Bread

(makes 1 loaf)

My mom and grandmother requested this although I never made it before.  Very yummy and great with a cup of hot mint tea. 


2 cups all purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg, beaten
1 cup milk
1/4 cup cooking oil, plus 2 tablespoons
3/4 cup pecans (or almonds, walnuts), toasted
1/2 cup mini chips

Preheat oven to 350 degrees and grease a loaf pan.  Spread pecans or the nut of your choice on a baking sheet and place in oven for 5-10 minutes.  Keep a close eye so they do not burn.  This will bring out the flavor of the nut. In a large bowl combine flour, sugar, baking powder, and salt.  In a medium bowl combine the egg, milk, and oil.  Make a well in the flour mixture and add egg mixture all at once to the well.  Stir until moistened.  Fold in nuts and chocolate chips.  Pour into pan and bake for 50-55 minutes or until toothpick comes out clean .  Let cool before storing.

Pumpkin Walnut/Pecan Bread

(makes 2 loafs)

1 (15 ounce) can pumpkin puree

4 eggs

1 cup vegetable oil

2/3 cup water
1/2 tsp vanilla

3 cups white sugar

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger
(or 1 tablespoon of pumpkin pie spice if you do not have all the spices. I used Penzy's Pumpkin Pie Spice)
1 cup walnuts or pecans
Handful of mini chocolate chips (optional)

Preheat oven to 350 degrees and grease baking pans. In a large bowl, mix together pumpkin puree, eggs, oil, water and vanilla until well blended. In a separate bowl, combine the sugar, flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger (or pumpkin pie spice). Stir the dry ingredients into the pumpkin mixture until just blended. Fold in walnuts/pecans. Pour into the prepared pans.  Sprinkle chocolate chips on top of the loafs if you desire. Lightly press them into the batter. Bake 50-55 minutes or until center comes out clean with a toothpick.